Hello fellow breadheads,
Back again with a new dish! I think I'm going to try international recipes each weekend (or thereabouts). Breadmaking is certainly an art, but it's also gotta be one of the most recognized baked goods universally. So I was wondering what other countries/cultures did as a spin on the old flour/water/salt/yeast vibe.
Today, I've made Tandir Bread, which is common in a few places, but was brought to my attention via Azerbaijan. I've never been to the caucasus region, but it seems like a pretty and spiritual place. (Mount Shahdagh pictured here)
The recipe itself wasn't too complex, but I'm sure the bakers of Azerbaijan know all the secrets. I don't have a mixer, so I enjoyed a recipe that caters to the "do it by hand" crowd. Used instant yeast for the first time as well! The cross-stitch sort of scoring was fun too. I cut the recipe in half to make a smaller portion as well.
Always looking for recommendations of breads to try specific to your culture/traditions in the comments!
Happy breading :)
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